Combine about 1 tablespoon sauteed onions and 1 tablespoon dry cottage cheese or 1/2 small package Velveeta cheese. Stir into hot potatoes and set aside.

Roll out dough and cut out rounds of dough (using a glass or round cutter). Put a tablespoon of potato mixture in center and bring ends together and pinch well. Important - so they don't open.

Drop in boiling, salted water. When they come to the top, let cook 5 minutes and remove with slotted spoon.

In separate pan, saute chopped onions in butter. Spoon over Pierogi on individual plates.